space of taste
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Photo: Murakami Shinji 2016
Japanese salt plums, Single-channel video 10:45｜2017｜
家に伝わる漬物の味がある。
あるお宅で、梅干しの漬け方の手解きを受けた。
使用する梅や紫蘇の産地、塩、消毒に使う焼酎、また使う道具や手順まで、その家の方法で一緒に梅干しをつくらせてもらった。
展示会場はそのお宅の古い母屋の居間。鑑賞者には展示とともに、つくった梅干しを味わってもらう。韓国で制作した「隣のおふくろの味」（2015）の発展型作品。
あるお宅で、梅干しの漬け方の手解きを受けた。
使用する梅や紫蘇の産地、塩、消毒に使う焼酎、また使う道具や手順まで、その家の方法で一緒に梅干しをつくらせてもらった。
展示会場はそのお宅の古い母屋の居間。鑑賞者には展示とともに、つくった梅干しを味わってもらう。韓国で制作した「隣のおふくろの味」（2015）の発展型作品。
There is a taste of tsukemono pickles that has been passed on in the family.
At one home, I learned how to make umeboshi (pickled plums).
It was an opportunity to learn about the family's way of making pickled plums, including which plums, shiso, salt they use, how to disinfect with shochu, and even the tools and process.
The exhibition was held in the living room of the old family house. Visitors can both see the exhibition and taste the pickled plums we made. This work is a development of "the taste of neighbormom's home cooking" (2015), which was created in Korea.
At one home, I learned how to make umeboshi (pickled plums).
It was an opportunity to learn about the family's way of making pickled plums, including which plums, shiso, salt they use, how to disinfect with shochu, and even the tools and process.
The exhibition was held in the living room of the old family house. Visitors can both see the exhibition and taste the pickled plums we made. This work is a development of "the taste of neighbormom's home cooking" (2015), which was created in Korea.